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Gluten-Free Scones with Summer Fruit Recipe

The perfect breakfast or dessert or thing-to-bring-to-a-barbecue.
Photo by Farideh Sadeghin

Servings: 6
Prep time: 15 minutes
Total time: 30 minutes


2 ½ cups|260 grams almond meal
¼ cup plus 2 teaspoons granulated sugar
1 teaspoon baking soda
¾ teaspoon kosher salt
6 tablespoons|90 grams|¾ stick unsalted butter, cut into cubes
3 tablespoons buttermilk
1 cup|250 ml plus 2 tablespoons heavy cream
1 tablespoon demerara sugar
1 cup|6 ounces blueberries
2 nectarines (about 8 ounces|200 grams), cut into wedges (pit removed)
¼ cup|60 ml confectioners’ sugar
1 teaspoon vanilla extract


  1. Make the scones: Heat oven to 400°F. In a medium bowl, mix the almond meal, ¼ cup granulated sugar, the baking soda, and salt. Using your fingers or a pastry cutter, mix 4 tablespoons of the butter into the dry ingredients until pea-sized crumbles form. Add in the buttermilk and combine until just mixed. Pat into a 6-inch circle, about 1-inch thick. Cut into 6 wedges. Transfer to a baking sheet lined with parchment paper, leaving about 2-inches between each scone. Brush with the cream and sprinkle with the demerara sugar. Bake until golden, 12 to 14 minutes. Set aside to cool slightly.
  2. Cook the berries: Melt the remaining 2 tablespoons butter in a medium skillet over medium. Add the blueberries and nectarines and cook until slightly soft, 2 minutes. Add in the remaining 2 teaspoons granulated sugar and cook until the sugar has dissolved, about 1 to 2 minutes more. Set aside to cool slightly.
  3. Whip the cream: Mix the remaining cream, confectioners’ sugar, and vanilla in a large bowl. Using a hand mixer, whip until stiff peaks form. Refrigerate until ready to use.
  4. To serve, place a scone on a plate and top with a heaping spoonful of whipped cream. Top with some of the berries and serve.

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